Authors: Skrede, G Sahlstrom, S Skrede, A Holck, A Slinde, E

Citation: G. Skrede et al., Effect of lactic acid fermentation of wheat and barley whole meal flour oncarbohydrate composition and digestibility in mink (Mustela vison), ANIM FEED S, 90(3-4), 2001, pp. 199-212

Authors: Magnus, EM Brathen, E Sahlstrom, S Vogt, G Faergestad, EM

Citation: Em. Magnus et al., Effects of flour composition, physical dough properties and baking processon hearth loaf properties studied by multivariate statistical methods, J CEREAL SC, 32(2), 2000, pp. 199-212

Authors: Faergestad, EM Magnus, EM Sahlstrom, S Naes, T

Citation: Em. Faergestad et al., Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing, J CEREAL SC, 30(1), 1999, pp. 61-70

Authors: Sahlstrom, S Nielsen, AO Faergestad, EM Lea, P Park, WJ Ellekjaer, MR

Citation: S. Sahlstrom et al., Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough, CEREAL CHEM, 76(1), 1999, pp. 38-44